Resilience is often considered a precondition for sustainable social-ecological systems. But how can this understanding of resilience be applied to food systems? We operationalized the concept by subdividing it into different resilience dimensions, namely: buffer capacity, self-organization, and

Fodder production has been regarded as one of the suitable strategies for increasing feed availability for enhanced livestock production among pastoral and agro-pastoral communities in the drylands of Kenya. Previous studies indicate that factors determining participation in these practices vary